Where did that come from?
Jun. 17, 2011 10:57 pm
Updated: Jun. 18, 2011 2:50 pm
Whilst perusing the site, searching places I've tended to overlook, I stumbled upon a recipe for stuffed cabbage leaves... think I shared that the best I've ever eaten were made by a woman of Polish heritage. (come to think of it, I don't believe I've
mentioned that!) I only label her, as it was a family recipe, handed down mother to daughter for who knows how many generations! I was amazed!
I digress greatly, as a memory resurfaced as I was looking at the recipe (which was rather "basic," but I doubt I'll ever mimic history!) The thought was, what trouble I had had many a year ago, when boiling the leaves... and a trick I learned of some time
back, which really did work wonders! Now, if I'm recalling correctly... which is certainly debatable!
Rather than peel off the fresh leaves, the method I tried suggested poking the head of cabbage with two large carving forks (one each side of the head) or a knife... needed was a good long utensil. Core the cabbage? I don't remember - seems hatefully difficult...
Suspend the cabbage above the boiling water, using the utensils to hold it up - laying the handles on the top edge of the pan. As leaves begin to look softened, remove the cabbage, and the cooked leaves (untensils also, if needed,) and replace once again
the speared cabbage over the boiling water after removing the leaves. Repeat these steps until you've gathered a suitable number of now cooked leaves, and continue with your recipe. I found that this way, the leaves were much less likely to tear as I removed
them from the head, while still cooking them as needed to assemble the rolls. I'm tempted to say point the core down over the water, but then the leaves might well cook better and faster with the core pointing up...
Sometimes I don't explain what's in my mind at all well, so I do hope that I'm making sense... now I'm thinking of making the darn things soon! Mine will never be as good as those prepared by my friend's family, however! Perhaps where I've deviated (per a
recipe or two, I'm sure!) was using tomato sauce, rather than condensed tomato soup. Note to self - add tomato soup to shopping list!
If you have a "family" recipe, and care to share (unless it's already posted here) I'd love for you to share! Rest assured, though, I will try the "steaming" method rather than boiling leaves after they've been removed! Also, if you've used this "steaming
method" before, and would remind me... I'd appreciate that too!
As always, be well, be happy, and be crazy!